Shrimp Cutlets

Cutlet made with shrimp. Enjoy it many ways: on top of steamed rice as a "don", or in a bun like a burger.

Shrimp Cutlets
Photographed by Akio Takeuchi

Recipe by
Harumi Kurihara







Calorie count is for a piece
Excludes time spent thawing shrimp and preparing garnishes.

Ingredients (Makes 8)

  • 24 shrimp (heads removed/frozen/in shells)
  • [A]

    • 6 tbsp flour
    • 1 beaten egg
    • 1 tbsp water
  • Fresh breadcrumbs, as needed
  • Tartar sauce, as needed
  • Lemon (cut into wedges), as needed
  • Sudachi citrus (cut in half), as needed

    A Japanese citrus fruit used as flavoring agent. Has strong acidity and distinctive fragrance. It is about 3 cm in diameter, 30-40 g, and round.

  • [Garnishes]

    • Cabbage, as needed
    • Eggplant, as needed

      Japanese eggplants are usually about 13-15 cm, 100 g, and deep purple.

    • Ginger (grated), as needed
    • Soy sauce, as needed
    • French fries (store-bought/frozen), as needed
  • Salt
  • Black pepper (coarsely ground)
  • Oil for deep-frying



Thaw the shrimp, then peel and remove the tails, and devein. Cut the shrimp in half and add a small amount each of salt and black pepper to provide a base seasoning. Let rest for about 5 min, then wipe off any moisture on the surface of the shrimp.


Take 6 pieces (i.e. 3 whole shrimp's worth) and form them into a single round patty on a flat surface.


In a metal tray, mix together the ingredients for [A]. Place the shrimp patties on a turner or other flat item, then use a spoon to cover the whole patty with the mixture.


Coat the shrimp patties with breadcrumbs.


If a patty begins to fall apart, form it back into shape with your hands. Make sure that the patties are solid and round, with no cracks.


Heat oil for deep frying to 180-190 °C, then add the breaded shrimp patties. Fry for 1.5-2 min.


Serve with citrus fruit, garnishes, and tartar sauce as desired.


Garnishes for This Recipe:
Cut into thin strips and place in ice water, then strain thoroughly.
Deep-fried Eggplant
Cut eggplant into rounds 3 cm thick, then deep-fry, un-coated, at 180°C until the surface changes color. Remove from oil and drain the excess oil, then serve with grated ginger and soy sauce.
French Fries (store-bought)
Fry as instructed on the package, then drain the excess oil and salt to taste.